Potato Salad

Veggie.Lover's picture

Dec. 12, 2011

Ingredients

Potatoes 1 Pound (450 Gram)
Cucumber 1/2 , diced
Artichoke hearts 3 , sliced
Spring onions 3 , diced
Chopped parsley 30 Milliliter (2 Tablespoon)
Sunflower seeds 15 Milliliter (1 Tablespoon)
Dill weed 5 Milliliter (1 Teaspoon)
For the dressing
Mayonnaise 60 Milliliter (4 Tablespoon)
Yogurt 60 Milliliter (4 Tablespoon)
Lemon juice 5 Milliliter (1 Teaspoon)
Whole grain 5 Milliliter (1 Teaspoon)
Herb salt/Salt To Taste

Directions

GETTING READY

1. Wash, peel and cube potatoes.

MAKING

2. Take a large saucepan, and add lots of water and boil it. Add the potatoes, cover and cook at low heat for about 15-20 minutes until soft. Drain the potatoes and add them into separate bowl.

3. Take another bowl, add all dressing ingredients and stir them well.

4. Spoon the ingredients over potatoes and toss them to mix properly.

5. Allow the potatoes to cool.

6. When cooled, stir in other salad ingredients, and mix well.

SERVING

7. Serve the potato salad with rice.

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 1449Calories from Fat 528

 % Daily Value*

Total Fat 59 g90.8%

Saturated Fat 6 g30%

Trans Fat 0 g

Cholesterol

Sodium 1670 mg69.58%

Total Carbohydrates 211 g70.3%

Dietary Fiber 70 g280%

Sugars 19 g

Protein 52 g104%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet